Big Fat Lie

iVillage Member
Registered: 10-03-2003
Big Fat Lie
870
Sat, 09-11-2004 - 1:41pm
I'm the mother of 2. I have 2 boys, one is 2 1/2, the other is 4 months old. Before I had my second baby, I was a full time nurse and was making more money than my husband. That being said, he never really had a problem with it. The extra money helped us pay for extras. Well, I decided after the second child, that I would stay at home most of the week. I work only 2 days a week, 6 hours a day. Now all of the sudden, I do EVERYTHING. He does not get up at night with this baby, he does not keep the house clean with me, NOTHING I do is important enough. (He plays softball once a week, goes out with the guys after etc.) I do not do anything. (Actually I get to go to Weight Watchers on Fridays while my mom watches the kids.) I have no life anymore, and his life is fantastic! I tried to take a class, but he wouldn't help with the kids enough so I couldn't stick with it.

When we got married we were going to share all responsibilities, take care of the kids TOGETHER, do the housework TOGETHER. It was all just a BIG FAT LIE!!!!

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iVillage Member
Registered: 09-04-1997
In reply to: debcote
Thu, 09-23-2004 - 3:53pm
I actually have my instructions all typed up at home so I know what to buy and stuff. I no longer have the file because it was on an old Apple Computer in Write Now and when the hard disk got fried five or six years ago, I never got the file off. My instructions are for a family of four; I could bring it into work and try to get it into a Word file this weekend and send it off. No charge, lol.
iVillage Member
Registered: 03-18-2004
In reply to: debcote
Thu, 09-23-2004 - 3:58pm

I would be SOOOO grateful.

Mondo

iVillage Member
Registered: 08-29-2002
In reply to: debcote
Thu, 09-23-2004 - 4:05pm
oooh ooh ooh! Can I get a copy too? It sounds like an absolutely fabulous idea and we have the freezer space. Our big freezing projects are usually spaghetti sauce and soups, but I really like the ideas you were talking about.

Laura

iVillage Member
Registered: 09-04-1997
In reply to: debcote
Thu, 09-23-2004 - 4:19pm
I don't usually put potatoes in my Indian curry -- I use onions, carrots, peas, and a can of diced tomatoes (or fresh when I can get them homegrown). I've been known to cook some potatoes like for mashed potatoes (which I make fresh, I agree they DON'T freeze well) and save a couple of boiled ones to add to stews, etc. within a day or two.

For stir fries, I don't freeze vegetables -- the texture isn't right when they defrost. I cut them up (green peppers, scallions, etc) and cover them in water and put them in tupperware containers in the fridge -- they last four or five days just fine if you remember to change the water about every two days. After you drain them they are nice and crispy for the stir fries.

For anything where it's OK if the veggies are a bit "mushy," such as stews, soups, curries, I go ahead and cook big batches and freeze them and they are fine. Rice dishes that are heavily seasoned, like jambalaya, it's OK to freeze the rice cooked. Otherwise, just cook it that evening while you are heating stuff up.

You don't sound clueless. I've worked this out over years, a little at a time. Some recipes you think will work really well, don't. I have one for a Flemish beer stew that we all like, but it tastes terrible if you freeze it in advance. Don't know why, it just does. Luckily I can do it in a crock pot and fix it in the morning and just make rice or noodles when I get home from work.

iVillage Member
Registered: 06-27-1998
In reply to: debcote
Thu, 09-23-2004 - 4:50pm

Can I have a copy too??

PumpkinAngel

iVillage Member
Registered: 03-31-2003
In reply to: debcote
Thu, 09-23-2004 - 5:06pm
Depends on the veggie. Some don't freeze, and potatoes are on that list. Potatoes should be added when you are reheating. If you HAVE to freeze potatoes, be sure to use small whole red potatoes; they hold up better than most other varieties. In Cajun cooking we always use what we call "the holy trinity" -- garlic, onions, and celery. All of them freeze well for use in cooked sauces or fricasees, as long as they are chopped small before being frozen. For stir-fry, I'd add the bell peppers fresh at the last minute; frozen peppers do get soft. (BTW, frozen crawfish are fine, if you ever wondered!)

Here are a couple of pages of rules on what will/won't work: http://www.washingtonian.com/etc/shopping/kitchens/makeahead.html

http://asiarecipe.com/freezing.html

These lists mention that sauces thickened with cornstarch or flour don't freeze well, I've found that Arrowroot starch performs much better. The only place I've found it is Penzey's.

Rice freezes just fine, all varieties; though it's best to not quite finish cooking it before it's frozen. Barley is fine, too. I don't know about cooked Quinoa; I've never tried to freeze that.



Avatar for 1969jets
iVillage Member
Registered: 03-26-2003
In reply to: debcote
Thu, 09-23-2004 - 5:08pm
I leave the room, but I don't go upstairs if something is cooking. I might go fold some laundry or watch the kids in the pool, but I won't go upstairs or out in the front of the house. Our patio/pool area is directly outside the kitchen so I will go there but not out front.

Honestly I don't sit around counting how many hours I work and how many hours dh works. I don't worry about how many hours I am cooking vs. how many hours I am sitting here typing and I can't imagine how miserable life would be if I had to do that.

Jenna

iVillage Member
Registered: 03-26-2003
In reply to: debcote
Thu, 09-23-2004 - 6:53pm
Me too, please!
iVillage Member
Registered: 07-20-2004
In reply to: debcote
Thu, 09-23-2004 - 11:46pm
I got it from Lois. She's posted about her marathon once-a-monthers before and I decided to try that on a smaller, weekly scale.

Karen

"A pocketknife is like a melody;
sharp in some places,
iVillage Member
Registered: 07-20-2004
In reply to: debcote
Thu, 09-23-2004 - 11:49pm
Me, too, please! I'm always interested in new recipes :)

dlllesmom@yahoo.com

Karen

"A pocketknife is like a melody;
sharp in some places,

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